In a small bowl, combine flax, water and vanilla. Stir and set aside.

In a large bowl, combine sugar, molasses and melted dairy free butter with a whisk. Next, add the flax mixture and whisk well, about 1 minute.

Into the same bowl, measure out the flour, salt, baking soda and xanthin gum. Switch to a spoon and stir to combine. Stir this mixture really well- for 1 to 2 minutes. Next, add the tablespoon of non dairy milk and stir to combine once more. Cover the bowl and let the dough rest at room temperature for 45 minutes to 1 hour.

Preheat oven to 350* F

After the dough has rested, stir in chocolate chips. Onto a lined baking sheet, scoop about 2 tablespoons of dough per cookie leaving at least 2 inches of space for spreading.

Bake in a 350* oven for 10-12 minutes. The cookies will be brown around the edges and across the top but still soft in the middle. Let the cookies cool for at least 5 minutes on the cookie sheet before transferring them to a wire cooling rack to finish cooling.

These store best in the freezer. If you have any left to store, that is.